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  1. The Limits of Taste: Politics, Aesthetics, and Christ in Contemporary Australia.Zoe Alderton - 2011 - Literature & Aesthetics 21 (2):65-93.
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  2. Essays on the Nature and Principles of Taste.Archibald Alison, Hurst Brown Longman, George Ramsay and Company & Archibald Constable & Co - 1810 - Printed by George Ramsay & Company, for Archibald Constable and Company, Edinburgh; and Longman, Hurst, Rees, Orme and Brown, London.
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  3. Nietzsche's Aesthetic Taste for Moral Metacritique.David B. Allison - 2005 - Symposium: Canadian Journal of Continental Philosophy/Revue canadienne de philosophie continentale 9 (2):153-167.
  4. Knowledge, Wine, and Taste: What Good is Knowledge (in Enjoying Wine).Kent Bach - 2007 - In Barry C. Smith (ed.), Questions of Taste: The Philosophy of Wine. Oxford University Press. pp. 21--40.
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  5. A Question of Taste.John Cann Bailey - 1926 - [Oxford, Oxford University Press].
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  6. Indexical Contextualism and the Challenges From Disagreement.Carl Baker - 2012 - Philosophical Studies 157 (1):107-123.
    In this paper I argue against one variety of contextualism about aesthetic predicates such as “beautiful.” Contextualist analyses of these and other predicates have been subject to several challenges surrounding disagreement. Focusing on one kind of contextualism— individualized indexical contextualism —I unpack these various challenges and consider the responses available to the contextualist. The three responses I consider are as follows: giving an alternative analysis of the concept of disagreement ; claiming that speakers suffer from semantic blindness; and claiming that (...)
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  7. On Shiner's "Hume and the Causal Theory of Taste".John W. Bender - 1997 - Journal of Aesthetics and Art Criticism 55 (3):317-320.
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  8. Film, Ideology and Bourdieu's Critique of Public Taste.John Blewitt - 1993 - British Journal of Aesthetics 33 (4):367-372.
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  9. Good and Bad Taste.Odd Brochmann - 1955 - Eyre & Spottiswoode.
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  10. Good Taste, Bad Taste, and Christian Taste.Frank Burch Brown - 2002 - Journal of Aesthetics and Art Criticism 60 (3):284-285.
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  11. Good Taste, Bad Taste, and Christian Taste Aesthetics in Religious Life.Frank Burch Brown - 2000 - Oup Usa.
    Christians frequently come into conflict with themselves and others over such matters as music, popular culture, and worship style. Yet they usually lack any theology of art or taste adequate to deal with aesthetic disputes. In this provocative book, Frank Burch Brown offers a constructive, 'ecumenical' approach to artistic taste and aesthetic judgment--a non-elitist but discriminating theological aesthetics that has 'teeth but no fangs'. While grounded in history and theory, this book takes up such practical questions as: How can one (...)
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  12. Theory and Taste. Four Studies in Aesthetics.Teddy Brunius - 1969 - Universitetet Almqvist & Wiksell (Distr.).
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  13. Prohibition and Taste.Roger Burggraeve - 1994 - Ethical Perspectives 1 (3):130-144.
    John-Paul II’s encyclical Veritatis Splendor examines the commandments, in particular the Decalogue. In so far as it is the expression of ‘natural law’ applicable and reflexively accessible to all, it is a permanent charter not only of Christian inspired ethics but of every human ethic . Using the story of the rich young man, cited in the encyclical’s first chapter, we would like to elucidate in the first part, and in our own way, how prohibitions open the way for freedom (...)
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  14. Philosophy, Metaphor, and Taste.William Cameron - 1978 - Journal of Value Inquiry 12 (4):241-257.
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  15. Hume's Standard of Taste.Noel Carroll - 1984 - Journal of Aesthetics and Art Criticism 43 (2):181-194.
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  16. Gusto: L'Intelligenza Del Palato.Rosalia Cavalieri - 2011 - Laterza.
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  17. Taste and the Moral Sense.Marcia Cavell - 1975 - Journal of Aesthetics and Art Criticism 34 (1):29-33.
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  18. "The Economics of Taste": Gerald Reitlinger. [REVIEW]F. P. Chambers - 1964 - British Journal of Aesthetics 4 (2):191.
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  19. The History of Art and the History of Taste.Frank P. Chambers - 1963 - British Journal of Aesthetics 3 (3):234-236.
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  20. The History of Taste an Account of the Revolutions of Art Criticism and Theory in Europe.Frank Pentland Chambers - 1932
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  21. Cycles of Taste an Unacknowledged Problem in Ancient Art and Criticism.Frank Pentland Chambers - 1928 - Harvard University Press.
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  22. Ontology Without Taste.Price Charlson - 1972 - Inquiry : An Interdisciplinary Journal of Philosophy 15 (1-4):346-355.
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  23. The Philosophy of Taste : Thoughts on the Idea.Ted Cohen - 2004 - In Peter Kivy (ed.), The Blackwell Guide to Aesthetics. Blackwell. pp. 171.
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  24. Changes in XVIth Century Taste: Permutations of the "Conte", 1530-1572.Tom Conley - 1971 - Substance 1 (2):73.
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  25. The Taste Culture Reader: Experiencing Food and Drink.D. E. Cooper - 2008 - British Journal of Aesthetics 48 (1):98-99.
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  26. Essays on Taste From Letters Concerning Taste, Third Edition.John Gilbert Cooper, John Armstrong & Ralph Cohen - 1951 - William Andrews Clark Memorial Library, University of California.
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  27. The Question of Bad Taste.C. F. Cornford - 1968 - British Journal of Aesthetics 8 (3):215-226.
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  28. Aesthetics and Morals in the Philosophy of David Hume.Timothy M. Costelloe - 2007 - Routledge.
    The book has two aims. First, to examine the extent and significance of the connection between Hume's aesthetics and his moral philosophy; and, second, to consider how, in light of the connection, his moral philosophy answers central questions in ethics. The first aim is realized in chapters 1-4. Chapter 1 examines Hume's essay "Of the Standard of Taste" to understand his search for a "standard" and how this affects the scope of his aesthetics. Chapter 2 establishes that he treats beauty (...)
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  29. Taste and the Civilized Imagination.Daniel Cottom - 1981 - Journal of Aesthetics and Art Criticism 39 (4):367-380.
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  30. Art and the Formation of Taste Six Lectures.Lucy Crane - 1882 - Macmillan & Co.
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  31. The Wake of Art: Essays: Criticism, Philosophy and the Ends of Taste.Arthur Coleman Danto - 1998 - G+B Arts Int'l.
    Since the mid-1980s, Arthur C. Danto has been increasingly concerned with the implications of the demise of modernism. Out of the wake of modernist art, Danto discerns the emergence of a radically pluralistic art world. His essays illuminate this novel art world as well as the fate of criticism within it. As a result, Danto has crafted the most compelling philosophy of art criticism since Clement Greenberg. Gregg Horowitz and Tom Huhn analyze the constellation of philosophical and critical elements in (...)
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  32. Reflections on the Concepts of Taste and Art.Fermin de Urmeneta - 1953 - Journal of Aesthetics and Art Criticism 12 (2):197-204.
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  33. Critique of Taste.Galvano Della Volpe - 1978 - Verso.
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  34. Questions of Taste: The Philosophy of Wine, Edited by Barry C. Smith.A. E. Denham - 2010 - Mind 119 (473):238-243.
    (No abstract is available for this citation).
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  35. Basic Tastes as Cognitive Concepts and Taste Coding as More Than Spatial.Patricia M. Di Lorenzo & Jen-Yung Chen - 2008 - Behavioral and Brain Sciences 31 (1):78-79.
    Erickson's treatise intertwines and confuses two major, but separable, issues: whether there are basic tastes and how taste stimuli are encoded. The idea of basic tastes may reflect a natural process of concept formation. By only discussing two spatial coding schemes for taste, Erickson ignores the temporal dimension of taste responses and the contribution of neuronal cooperativity.
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  36. Reflections on an Aesthetics of Touch, Smell and Taste.Mädälina Diaconu - 2006 - Contemporary Aesthetics 4.
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  37. James Shelley on Critical Principles.George Dickie - 2003 - British Journal of Aesthetics 43 (1):57-64.
    James Shelley claims that Hume's principles of taste have value-neutral subjects rather than value-laden ones that, for example, refer to aesthetic properties. I try to rebut his claim. I argue that Hume's essay on taste contains the conceptual means for recognizing the problem of the interaction of aesthetic properties with other properties in artworks, even if he does not explicitly make this point. I also deny Shelley's contention that I claim that principles are used as part of a temporal process (...)
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  38. The Century of Taste: The Philosophical Odyssey of Taste in the Eighteenth Century.George Dickie - 1996 - Oxford University Press.
    The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys followed by Alexander Gerard and Archibald Allison, its refinement and complete expression by Hume, and finally to its decline in the hands of Kant. In a clear and straightforward style, Dickie offers sympathetic discussions of the theoretical aims of these (...)
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  39. Kant, Mothersill and Principles of Taste.George Dickie - 1989 - Journal of Aesthetics and Art Criticism 47 (4):375-376.
  40. Stolnitz's Attitude: Taste and Perception.George Dickie - 1984 - Journal of Aesthetics and Art Criticism 43 (2):195-203.
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  41. Taste and Attitude: The Origin of the Aesthetic.George Dickie - 1973 - Theoria 39 (1-3):153-170.
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  42. Individualism for the Masses: Aesthetic Paradox in Mahler’s Symphonic Thought.Andreas Dorschel - 2011 - In Elisabeth Kappel (ed.), The Total Work of Art: Mahler’s Eighth Symphony in Context. Universal Edition. pp. 46-60.
    In his Eighth Symphony Gustav Mahler envisions modern artistic production to steer clear of an alternative emerging at the time: that between popular music on the one hand and esoteric avantgarde music on the other; Mahler’s music is meant to reach the masses, but without descending to audiences’ lowest common denominator. One query through which Mahler’s paradoxical aesthetic vision of an ‘individualism for the masses’ can be explored has been hinted at by the composer himself: Does his integral symphonic work (...)
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  43. Thought Styles: Critical Essays on Good Taste.Mary Douglas - 1996 - Sage Publications.
    We know we have thoughts, but are we aware that we have styles of thought? This book, written by one of the most gifted and celebrated social thinkers of our time, is a contribution to understanding the rules of the different styles of thinking. Author Mary Douglas takes us through a range of thought styles from the vulgar to the refined. Throughout this fascinating journey, Thought Styles shows us how the different styles work and how outsiders can learn the styles (...)
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  44. Taste, Meaning, and Reality in Art.C. J. Ducasse - 1966 - In Sidney Hook (ed.), Art and Philosophy. New York University Press. pp. 181--93.
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  45. History of Beauty.Umberto Eco & Alastair McEwen (eds.) - 2005 - Rizzoli.
    What is beauty? What is art? What is taste and fashion? Is beauty something to be observed coolly and rationally or is it something dangerously involving? So begins Umberto Eco's intriguing journey into the aesthetics of beauty, in which he explores the ever-changing concept of the beautiful from the ancient Greeks to today. While closely examining the development of the visual arts and drawing on works of literature from each era, Eco broadens his enquiries to consider a range of concepts, (...)
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  46. A Study of the Science of Taste: On the Origins and Influence of the Core Ideas.Robert P. Erickson - 2008 - Behavioral and Brain Sciences 31 (1):59-75.
    Our understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able (...)
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  47. On Common Tastes.Birgit Eriksson - 2009 - Nordic Journal of Aesthetics 20 (36-37).
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  48. Benjamin West and the Taste of His Times.Grose Evans - 1960 - Journal of Aesthetics and Art Criticism 19 (2):241-242.
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  49. Good Taste and Bad Taste-Objectivity in Aesthetics.Hans J. Eysenck - 1988 - In Frank H. Farley & Ronald W. Neperud (eds.), The Foundations of Aesthetics, Art & Art Education. Praeger. pp. 117.
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  50. Factors Determining Aesthetic Preferences for Geometrical Designs and Devices.Hans Jürgen Eysenck - 1971 - British Journal of Aesthetics 11 (2):154-166.
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